In a large pot, pour in 2 tablespoons of olive oil and heat over medium heat until shimmering. Add 3 minced garlic cloves, sautéing for about 1 minute until fragrant and lightly golden.

Carefully pour in 4 cups of vegetable broth, stirring to combine with the sautéed garlic. Increase the heat slightly and bring the mixture to a gentle simmer for about 3 minutes.

Once simmering, add 12 ounces of cheese ravioli to the pot. Cook according to package instructions, which typically takes about 3-5 minutes.

Stir in 2 cups of fresh spinach into the soup, letting it wilt for about 1-2 minutes.

Reduce the heat to low and slowly pour in 1 cup of heavy cream, stirring gently.

Taste your soup and adjust seasoning with salt and pepper as needed. Once everything is heated through, ladle the soup into bowls.